Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on the classic carrot cake. Featuring a tender, spiced carrot sponge cake rolled with a creamy, luscious cream cheese frosting, it makes for an impressive yet easy-to-make dessert perfect for special occasions or a sweet treat any time.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- Extra powdered sugar for rolling and topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- Beat Wet Ingredients: In a large bowl, beat the eggs along with granulated sugar and brown sugar until the mixture is thick and creamy, about 2 to 3 minutes. Add vanilla extract and vegetable oil, blending them in thoroughly.
- Combine and Fold Carrots: Gently fold the grated carrots into the wet mixture. Then slowly add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing the batter.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes or until the cake springs back lightly when touched.
- Roll Cake with Towel: Immediately turn the warm cake out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together tightly. Let the rolled cake cool completely to set its shape.
- Prepare the Cream Cheese Frosting: While the cake cools, beat together softened cream cheese, softened butter, vanilla extract, and powdered sugar until the frosting is smooth and fluffy.
- Unroll and Frost: Unroll the cooled cake gently, spread the cream cheese frosting evenly over the surface, and carefully reroll the cake without the towel. Wrap tightly in plastic wrap.
- Chill and Serve: Chill the rolled cake in the refrigerator for at least one hour to allow the flavors to meld and the frosting to set. Before serving, dust with powdered sugar or decorate as desired. Slice and enjoy!
Notes
- Ensure the cake is warm but not hot when rolling to prevent cracking.
- Use a fine grater for the carrots to achieve a smooth texture in the cake.
- Chilling the roll enhances slicing and flavor but can be skipped if serving immediately.
- Keep the cake tightly wrapped in plastic to maintain moisture.
